Roasted Butternut Squash Hummus with Tahini and Red Lentils

This baked butternut squash hummus combines silky red lentils, tahini, garlic, and sumac, garnished with toasted squash seeds for a smooth Middle Eastern-inspired dip.

The Tale Behind This Baked Butternut Squash Hummus

Hummus has always seemed like a well-known language in my kitchen. Hailing from the area where hummus initially flourished, its tastes—tahini, garlic, lemon, and warm spices—are instinctive to me. It’s a dish that resides not just in cookbooks, but in recollections.

So when our community library organized an entertaining cooking contest featuring a “secret ingredient,” I couldn’t help but participate. Each contender received a bag with a concealed ingredient inside. Upon opening mine to find a butternut squash, I instantly began envisioning hummus.

The warm sweetness of roasted squash appeared to be the ideal base for the earthy, nutty undertones I adore. Rather than using standard chickpeas, I reached for red lentils, whose hue mirrors the rich orange of roasted squash, and whose luscious texture integrates beautifully into a silky dip.

Tasting Notes For This Unique Butternut Hummus

What surfaced from that endeavor was something both recognizable and novel: a smooth hummus enriched with roasted squash, tahini, garlic, and a light sprinkle of chili flakes. A dash of sumac infused brightness, while toasted squash seeds introduced a crunchy texture.

As a concluding touch, I presented the hummus nestled back into the hollowed-out squash skin, adorned with the toasted seeds, transforming the unassuming ingredient that began the challenge into both the vessel and the enhancement.

This hummus embraces the warm flavors of autumn while remaining faithful to its Middle Eastern origins.

• Baked butternut squash imparts natural sweetness and a creamy consistency.
• Red lentils establish a silky, earthy foundation that harmonizes perfectly with the squash.
• Tahini delivers the nutty richness essential for any hummus.
• Garlic and chili flakes add layers and a gentle heat.
• Sumac brightens the dip with its zesty flavor.
• Toasted squash seeds conclude the dish with a gratifying crunch.

The outcome is smooth, savory, slightly sweet, and just a touch smoky from the roasted squash.

What Is Hummus?

Hummus is a Middle Eastern dip or spread, typically prepared as a puree from chickpeas, tahini, and various other ingredients. I am well-versed in hummus as I am a second-generation Syrian. In my household, growing up, we always crafted hummus from the ground up.

Fast forward to the 21st century, where plant-based foods have gained prominence, and significantly expanding the traditional hummus is a natural evolution as a sought-after protein source from various legumes.

The additional fiber and bone-strengthening advantages from the sesame seeds in tahini, vitamin C and digestive aids from lemons, along with the health properties of garlic; makes hummus one of the best homemade recipes to keep in the fridge always!

Why Butternut Hummus?

Butternut squash arguably has the most flavor of all autumn squash varieties. Squash can often be rather delicate in taste, much like the pumpkin we all cherish.

When I initially prepared pumpkin hummus, I realized it required significantly more flavor enhancement, as pumpkin is fairly bland. Therefore, I drizzled chili oil on top instead of the conventional olive oil drizzle and paired it with my own Pumpkin Pita.

Butternut squash, which is bursting with flavor and features its stunning bright orange hue, deserved to be transformed into a hummus.

that would not diminish its hue.

For this motive, I selected red lentils rather than chickpeas to prepare this scrumptious hummus, featuring the vibrant and striking addition of sumac.

Roasted Butternut Squash Seeds

Many among us adore Pepitas, roasted pumpkin seeds, particularly popular during this season. Therefore, I roasted the seeds from the butternut squash in olive oil and salt.

After the seeds were roasted and cooled, I ground them into a coarse crumble to sprinkle atop the butternut squash hummus.

The nutty essence, combined with coarse salt, tastes delightful over the garlic, red lentil infused hummus!

The Difficulty Of Roasted Butternut Squash Hummus

A difficulty you say? The challenge is certainly not in crafting the hummus, but rather a challenge of a varied nature! My community library, AACPL, asked me to participate in a Mystery Ingredient Challenge!

I was to visit the library to collect a bag set aside for me, which would contain a mystery ingredient. Inside the bag, along with the mystery item, a hefty butternut squash, were two books whose titles were somehow linked to the challenge.

My task was to prepare a dish from the mystery ingredient and I instantly decided to develop a recipe for Butternut Squash Hummus!

How enjoyable, for adults, to engage in games, puzzles, and collaborative activities from which we might glean insights from one another. Later in November, we will all convene for a Zoom meeting to share our creations and experiences from the mystery ingredient challenge!

How To Prepare Roasted Butternut Squash Hummus

• To create this hummus, first the squash and seeds must be roasted. I coated and salted the seeds, then spread them on a baking tray together with the squash.
• As soon as the seeds started to emit a nutty aroma, I took them out and allowed the squash to continue roasting until tender.
• In the meantime, I prepared the red lentils by simmering them with ample garlic, several hot peppers, and a large piece of orange peel.

Traditional hummus utilizes the acidity of lemons, but I opted for the acidity of an orange peel instead. This extra flavor softened the heat from the chilies and enhanced the squash.

• Finally, once the lentils and squash are cooked and cooled, they are blended with tahini and several additional components.

I opted to serve the hummus within the roasted butternut squash shell, topping it with the salt-roasted, crushed seeds. Stunning!

Coincidentally, I had a homemade loaf of spelt bread available to accompany the hummus, though I was also tempted to prepare my pumpkin pita bread, utilizing butternut squash as well. Next time!

Why You’ll Adore This Recipe

There are numerous reasons to appreciate this roasted butternut squash hummus, particularly since in the autumn, pumpkin garners all the focus. However, here are additional reasons to roast a few butternut squash for this dish.

• A creative variation on classic hummus utilizing creamy red lentils instead of chickpeas
• Naturally sweet and smooth due to roasted butternut squash
• Harmonious Middle Eastern flavors with tahini, garlic, chili pepper, and tangy sumac
• Zero waste culinary practice by toasting the butternut seeds for garnish
• An attractive presentation served directly in the roasted squash shell
• Ideal for fall celebrations, mezze platters, or wholesome snacking

Other Related Recipes To Enjoy

The playful notion of serving this butternut hummus in its shell didn’t first arise in my kitchen when I prepared the hummus; nearly each autumn I craft a Flavor Rich Butternut Squash Soup and serve it in a hollowed out butternut squash shell.

there are the crimson lentils which consistently show up in my kitchen for the custom of presenting a bean-style soup on New Year’s Day, solely for me, as by January I’ve had my fill of grey winter, I prepared a sumptuous Carrot Ginger Crimson Lentil Bisque that is as vibrant as it is delectable and nourishing!

And last but certainly not least, as it rivals in hue and nutrition to this butternut hummus, is my recipe for the Top Mediterranean Beet Hummus, crafted from beetroots I adore cultivating and packed with garlic and lots of flavor!

Tools You’ll Require

Basic kitchen tools are all you require to create this smooth and tasty hummus.

• Baking sheet pan – For roasting the butternut squash until tender enough to pierce with a fork, and for toasting the butternut squash seeds until golden and crisp.
• Saucepan – Ideal for cooking the crimson lentils until they soften and are ready for blending.
• Blender, processor or immersion blender – Vital for turning the lentils and roasted squash into a creamy hummus.
• Cutting board and chopping knife – Required to prepare the squash and various ingredients.
• Metal spoon – for scooping and stirring
• Measuring tools – To maintain the balance of flavors perfectly.

Components for Roasted Butternut Squash Hummus

This creamy hummus assembles with a few wholesome components that harmonize sweet, nutty, and savory flavors.

• Butternut Squash – Roasting butternut squash enhances its natural sweetness and creates a silky consistency that blends beautifully into hummus. The golden flesh adds warmth and richness while giving the dip its lively color.
• Red Lentils – Rather than traditional chickpeas, this recipe incorporates red lentils. They cook swiftly and transform into an incredibly smooth and creamy foundation while mirroring the warm orange hues of the roasted squash.
• Tahini – Tahini, a paste derived from ground sesame seeds, is integral to the rich nutty flavor that characterizes excellent hummus. It provides depth and aids in achieving the velvety consistency.
• Garlic – A clove or two of garlic imparts that distinct savory bite that counterbalances the sweetness of the squash.
• Olive Oil – A splash of quality olive oil adds richness and aids in emulsifying the hummus into a smooth dip.
• Sumac – Sumac delivers a bright citrusy zing that elevates the flavors and prevents the hummus from feeling too heavy.
• Chili Pepper – Just a dash adds gentle heat and a subtle contrast to the sweetness of the squash.
• Butternut Squash Seeds – Rather than discarding the seeds, they are toasted until crunchy and nutty, producing a delightful topping that adds texture and honors the entire ingredient.

How To Present Roasted Butternut Squash Hummus

For an impressive display, spoon the creamy hummus back into the roasted butternut squash shell. Drizzle with olive oil, sprinkle with toasted squash seeds, and lightly dust with sumac.

Accompany with warm pita bread, flatbread, or fresh vegetables such as cucumber, carrots, and radishes. The lively color and nutty fragrance make it a centerpiece-worthy dip for autumn gatherings or festive mezze boards.